Cassatedde... one of the joys of Easter from the Sicilian cuisine.



For 1 Batch(es)

For the Dough:

  • 1 pound all purpose flour
  • 2 1/2 ounces Crisco or Lard
  • 2 ounces sugar
  • 1 egg yolk
  • 3/4 cup white wine
  • oil for frying
  • 1 egg for the egg wash

For the Filling:

  • 1/2 pound impastata or drained ricotta
  • 1/4 pound almond flour
  • 1 teaspoon almond extract
  • 3 ounces sugar
  • 2 tablespoons chocolate chips
  • sugar for garnishing


  1. Make the Dough:
    1. In a stand mixer, add the flour, the sugar and the crisco and mix well until the crisco is entirely absorbed by the flour.
    2.  Add the egg yolk and mix.
    3. Little by little add the wine and mix until you have a ball of dough.
    4. Wrap the dough in plastic paper and let it rest for 1 hour.
  2. Make the Filling:
    1. Mix the Impastata or the drained ricotta and the sugar.
    2. Add the almond extract and the almond flour.  Mix very well.
    3. Fold in the chocolate chips.
  3. Make the Cassatedde:
    1. Take a piece of dough and with a rolling pin flatten it very thin.
    2. Line the border with the egg wash and add a Tbs of filling in the middle.  Close the dough to form a half moon and press around the perimeter.
    3. Fry all the cassatedde.
    4. When they completely cool garnish with powdered sugar.

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